Wild berry salad with basil, mosto cotto, sichuan pepper & Grana Padano crisps
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 2 hours
2g szechuan pepper
10 leafs fresh basil
50ml mosto cotto
250g grated Grana Padano Cheese, aged 20 Months
Vanilla ice cream (optional)
PreparationMarinade the berries with the pepper, basil, and mosto cotto for 2 hours in the fridge.
In the meantime, place a small amount (25g per crisp) of Grana Padano on brown paper and microwave at top power for 20 seconds until the pieces are nice and crisp.
Serve the salad with a Grana Padano crisp and some vanilla ice cream (optional).